Meat forming



Nov. 12', 1935. c. LOHNER 2,020,843

MEAT FORMING Filed Feb. 27, 1954 Carl [filo/mar INVENTOR WITN-ESS I 2 1% ATTORNEY Patented Nov. 12, I935 UNITED STATES PATENT OFFICE Industrial Patents on, Chicago, Ill, a

corporation of Delaware I Application February 27, 1934, Serial No. 713,168

1 Claim. ((71. 99'14) 'lhisapplication is a continuation in part of my application entitled Meat forming and product thereof, Serial No. 633,352,1iled September 15, 1932.

One of the obiects of this iuventionis to provide a method for preparing such meats as pork tenderlolns and the like for market.

1 Other objects of the invention wilrbe apparent from the description and claim which follows.

Referring now to the drawing in which similar reference characters in the several figures refer to the identical parts:

Figure lisasideviewpartlyinsectionota wail pressure device fitted with an extrusion'diei Figure 2 is a perspective view of the device Referring now more particularly to Figure 1:-

The conventional hasher casing l is provided with ingress bowl 2 and worm I. Worm I re- 25 ceives product in the bowl 2, it through tubel andthrough die 5,whichmaybeaflixed tothe-endof tubel byring i. Worm; is journaledatlanddrivenbypowerappliedthrough shaft I, which may be rotated by the action of 30 abelt iii-worm 9 rigidly aillxedtoshaft a. Shaft lisiournalediniramel at II and ii.

In the practice of the present invention, fresh tenderloins, frenched on the sides, are cut into fairly large pieces, and conditioned for forming 35 by freezing. Conditioning the meat for forming by freezing the meat-to a'point at which it may beeasilyhandledintheapparatusisimportant.

This invention relates to method of forming In the first place sueh'conditioning assures that the ribbon of meat coming from the extrusion device wilhretain the shape desired. In the sec- 1 0nd place, it exercises a distinct control on the degree of intermixture: of fat and lean constit- 8' uents or breaking down of tissue fibers.

The product is placed inthe bowl 2 and forced through extrusion die 5, from whence it comes in the form of a ribbon It. For practical purposes, the product is extrudedin any desired 10 form, being about two inches in the greatest cross-sectional dimension. The product is then placedon trays in the form of a ribbon and conditioned briefly in a freezer, and thereafter sliced intoone-half inch patties It as shown in Figure 3.

The action of the worm employed in the extrusion die, although it does not comminute the pieces of tenderloin, does afford an intermixture -of fat and lean meat and to some extent breaks downthe fibers of the tenderloin, producinga more tender product than is produced by conventional means in the preparation of tenderloin patties.

It-will be understood that changes may be made in the details of the present invention without departing from the spirit thereof as defined in the following claim:

I claim:

The method of treating pork tenderloins which consists in first frenching the tenderloins on the sides, cutting into fairly large pieces, conditioning for forming by freezing, forming the meat into a ribbon, and then slicing the ribbon of meat while frozen into uniform in cross section, 36'

CARL LEONARD I-OHNIR; 

